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Warm Quinoa Salad with Broad Beans and Pomegranate

A pretty, refreshing salad that’s light but nourishing and can be served warm or cold. I love it just as it is, but you can jazz it up: serve it with crisp little gem lettuce leaves to use as scoops; have it with some salty crumbled feta, some hummus or another of the creamy dips in this book, such as the Tofu Mayonnaise, and some slices of ripe avocado, or a swirl of Sunflower Cream.

Serves 2–4

Vegan

125g (4½oz) quinoa

250ml (9fl oz) water

200g (7oz) frozen broad beans

1 pomegranate

4 slim spring onions, chopped

Salt

For the dressing (optional)

1 tbsp brown rice vinegar

1 tbsp mirin

2 tsp chopped fresh mint

1. Rinse the quinoa in a sieve under the cold tap, then put it into a saucepan with the water, bring to the boil, cover and leave to simmer over a gentle heat for about 15 minutes, until all the water has been absorbed and the quinoa is fluffy.

2. Meanwhile, cook the broad beans in boiling water to cover for 2–3 minutes, until tender. Drain the beans and cover them with cold water to cool them quickly, then with your fingers pop them out of their grey skins, revealing the brilliant green beans inside.

3. Mix together the dressing ingredients, if using, dress the beans and set aside.

4. Cut the pomegranate in half around its equator. Holding one half over a bowl, cut-side down, bang the surface of the pomegranate with a wooden spoon to release the shiny red seeds; repeat with the other side.

5. Add the broad beans and pomegranate seeds to the cooked quinoa, along with the chopped spring onions and salt to taste.